JP2009178099A - Malt alcoholic beverage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a malt alcoholic beverage that has a flavor and a strong taste of body, is easily drinkable and has an inhibitory effect on increase in blood sugar level after ingestion and a method for producing the same. <P>SOLUTION: The method for producing the malt alcoholic beverage containing a mulberry leaf-derived DNJ (deoxynojirimycin) comprises adding mulberry leaves in any process up to an aging process in a brewing course including at least a saccharification process, a boiling process, a fermentation process, an aging process and a filtration process and/or adding a mulberry leaf fermented product in any process from the saccharification process to a process just before the filtration process. The malt alcoholic beverage is produced by the method. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a malt alcoholic beverage using mulberry leaves and a method for producing the same.

  Deoxynojirimycin (DNJ) is a kind of azasaccharide (a saccharide having nitrogen as a heteroatom in a ring) having a structure in which one oxygen of glucose is replaced by nitrogen, and α-glucosidase which is a carbohydrase It has been reported that it suppresses an increase in blood glucose level after a meal by suppressing absorption of glucose from the intestinal tract while acting as an inhibitor of glucose. Since DNJ is relatively abundant in mulberry leaves, teas, health foods, supplements and the like using mulberry leaves have been developed.

  It is common practice to develop high-value-added alcoholic beverages by devising alcoholic beverage ingredients and production methods. As an attempt to use mulberry for alcoholic beverages, there is one in which mulberry leaf extract extracted with ethanol is added to brewed beer (Patent Document 1). Mulberry wine is also produced in Vietnam, etc., in which red mulberry, which contains a large amount of anthocyanins as a hidden taste, is added to red wine for the purpose of mildness. Patent Document 2 discloses a method for producing beer with a high ester flavor.

Japanese Patent Laid-Open No. 2001-136953 Japanese Patent Laid-Open No. 06-030756

  An object of the present invention is to provide a malt alcoholic beverage that has a strong taste and rich taste and is easy to drink, and that has an effect of suppressing an increase in blood glucose level after ingestion, and a method for producing the same.

According to the present invention,
[1] Any of the brewing process including at least a saccharification process, a boiling process, a fermentation process, an aging process and a filtration process, and / or any of the mulberry leaves from the saccharification process to just before the filtration process. A method for producing a malt alcoholic beverage containing mulberry leaf-derived DNJ, wherein a fermented mulberry leaf is added in the step of;
[2] The production method according to [1], wherein the brewing process includes a raw material supply step, and mulberry leaves are added in any of the raw material supply step to the aging step;
[3] The production method according to [1], wherein mulberry leaves are added in any of the boiling step to the aging step;
[4] Any of the brewing process including at least a saccharification process, a boiling process, a fermentation process, an aging process and a filtration process, and / or any one of the processes from the saccharification process to just before the filtration process. A malt alcoholic beverage containing mulberry leaf-derived DNJ by adding a fermented mulberry leaf in the process of
[5] The malting alcoholic beverage according to [4] above, wherein the brewing process includes a raw material supply process, and mulberry leaves are added in any of the raw material supply process to the aging process; and [6] any of the boiling process to the aging process The malt alcoholic beverage according to [4], wherein mulberry leaves are added in
Is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the malt alcoholic beverage which has taste and richness, is easy to drink, and the raise of the blood glucose level after ingestion is suppressed, and its manufacturing method are provided. The malt alcoholic beverage of the present invention is rich in umami and richness because the free amino acids and minerals contained in mulberry leaves are transferred to the beverage by adding mulberry leaves themselves or fermented mulberry leaves during the brewing process. . Furthermore, the action of the functional component DNJ of mulberry leaves suppresses the increase in postprandial blood glucose level due to sugars derived from malt, hops, auxiliary ingredients, etc. and sugars contained in side meals. Can be created. In addition, the malt alcoholic beverage of the present invention can be manufactured in the same process as a general method for manufacturing beer, happoshu, etc., except for adding mulberry leaves or fermented mulberry leaves, so the manufacturing process is simple. Thus, it does not require any special equipment / equipment and is advantageous in terms of manufacturing.

  In the context of the present invention, a malt alcoholic beverage is an alcoholic beverage obtained from malt as a raw material, and depending on the raw materials used such as malt use ratio and auxiliary materials, beer, sparkling wine, miscellaneous sake or other sparkling alcoholic beverages, etc. Includes what is classified.

  The malt alcoholic beverage of the present invention is a raw material supply step to an aging step in a general production method of malt alcoholic beverages such as beer and happoshu, including preparation (saccharification / boiling), fermentation, storage (aging) and filtration. Preferably, it is produced by adding mulberry leaves in any of boiling step to aging step) and / or fermented mulberry leaves as raw materials in any of the saccharification step to immediately before the filtration step.

  Generally, before using for a preparation process, the raw malt is roughly crushed (a malting process). The malt obtained in the malting process may be used only in the malt, but may be used together with the auxiliary materials. Examples of auxiliary materials that can be used in the present invention include general auxiliary materials such as rice, corn, cucumber, potato, starch, saccharides, etc .; wheat, rye, sweet potato, taro, various starchy materials or saccharides, fruit juice, etc. However, it is not limited to these.

  In the preparation process, first, malt or malt and an auxiliary material are put into a saccharification pot, mixed with warm water and kept warm to change the starch in the malt into sugar (saccharification process). The saccharification conditions are not particularly limited. Specifically, for example, 1 to 5 times (preferably 2.5 to 3.0 times) water is added to malt 1 in a weight ratio, and 0.5 to 2 hours. The temperature can be gradually increased to 60 to 80 ° C. during this period, or can be maintained at the predetermined temperature as described above for the same time.

  After completion of saccharification, the purified wort obtained by filtration is transferred to a boiling kettle, and hops are added to boil (boiling step). In the boiling step, for example, 100 g of hops can be added to 30 L of wort and boiled vigorously for 1 to 2 hours.

  In the fermentation process, the boiled wort is cooled to, for example, about 19 to 22 ° C. (preferably 20 ° C. or less), transferred to a fermentation tank, and yeast is added under temperature control (for example, about 20 ° C. or less). For 1 to 7 days, preferably 3 to 4 days. The yeast added here may be so-called brewer's yeast that performs alcohol fermentation, and the type and amount thereof can be appropriately selected by those skilled in the art. During the fermentation process, the sugar in the wort is broken down into alcohol and carbon dioxide by the yeast. Gradually lower the temperature of the fermentation broth at the end of fermentation. For example, when the temperature reaches about 5 ° C., the precipitated yeast may be removed.

  After the fermentation is completed, only the supernatant of the fermentation broth is transferred to the aging tank, and a brewing (aging) process is performed in which the aging is performed at the storage temperature. The aging can be performed, for example, at -1 to 7 ° C (preferably about 4 ° C) for about 1 to 3 weeks.

  Then, if necessary, a filtration process and a sterilization process are performed, and productization work such as bottling or barreling is performed. Filtration can generally be performed using a known filter aid (diatomaceous earth, silica gel, etc.).

  In the production of the malt alcoholic beverage of the present invention, in the production process including the steps as described above, the mulberry leaves are used in any of the raw material supply step (ie, the preparatory step before preparation, for example, the malting step) to the ripening step. And / or fermented mulberry leaves in any of the saccharification step to just before the filtration step. The mulberry here may be a mulberry plant, such as Yamasuwa (Morus bombycis), Karayamaguwa (M. alba), Kuromiguwa (M. nigara), Akamiguwa (M. rubral), Rosou (M. latifolia) and These can be hybrids, varieties, cultivated species, and the like. The leaves may be grown leaves or buds, fresh or dried. The shape can be, for example, a dry powder or the like, but is not particularly limited. The amount added can be appropriately adjusted as desired, but a sufficient effect can be expected at a weight ratio of about 0.01 to 40% with respect to wort. Preferably it is about 3 to 5%.

Since DNJ is a water-soluble component, mulberry leaves are leached and transferred into these liquids by adding them to water or an aqueous solution (such as wort or fermentation broth). Therefore, when adding mulberry leaves, it may be added to any raw material such as feed water or malt in the raw material supply step (preparation step before charging), or added at the latest during the ripening step. That's fine. However, in general, a boiling step to an aging step are preferable, and until the end of the fermentation step is particularly preferable. This is because it is considered that fermenting mulberry leaves breaks mulberry leaf cells and facilitates extraction of water-soluble components such as DNJ and also increases umami components such as amino acids due to proteolytic action. Conventionally, DNJ has been thought not to ferment because it inhibits sugar absorption. However, in the present invention, it has been confirmed that CO ₂ gas is generated and fermented when mulberry leaves coexist in the fermentation process.

  Instead of adding mulberry leaves as they are, or in combination with addition of mulberry leaves, fermented mulberry leaves can be added. The fermented mulberry leaf can be prepared, for example, by fermenting mulberry leaves with yeast or amylase enzyme. The fermented mulberry leaves may be added in any step as long as it is before the saccharification step to the filtration step.

  The production method of the present invention generally includes the above-described steps, but may include any step in addition to them.

Example 1 Production of Malt Alcohol Beverage Using Mulberry Leaves for Fermentation 15 kg of malt (Pilsnamalt: wheat malt = 10: 1) was pulverized with a pulverizer.

  A charged tank (commonly known as Mash Reuters) was charged with crushed malt and 2.7 times the weight of charged water with respect to 1 malt weight. Heated to 60 ° C. and left for 20 minutes. Thereafter, the mixture was heated to 67.5 ° C., left for 60 minutes, and heated to 75 ° C. to complete saccharification.

  The wort was filtered through a mash reuter and purified, and then transferred to a kettle.

  It was boiled in a kettle for 60 minutes at 100 ° C. (initial specific gravity 1.060). Here, 30 minutes after boiling, 100 g of hops and 280 g of mulberry leaf powder (0.7% based on the total amount of malt and water) were added. The specific gravity after boiling was 1.075.

  This wort was treated in a separation tank (Whirpool) for 15 minutes and then left for 45 minutes. The wort was transferred to the fermentation tank through a heat exchanger while lowering the wort temperature to 18 ° C.

  2.8 kg of brewer's yeast (5% based on the total amount of malt and water) was added and fermented at a temperature up to about 20 ° C. for 3 days. Simultaneously with the end of the fermentation, the wort temperature was lowered by 1 ° C. per day, and the precipitated yeast was removed when the temperature reached 5 ° C.

  After transferring to an aging tank and aging at 4 ° C. for 2 weeks, bottling was performed.

  Tables 1 and 2 show the results of component analysis using the finished malt alcoholic beverage as a sample.

  Analysis results of free amino acids: Measured by amino acid automatic analysis.

  Mineral analysis results: Measured by atomic absorption spectrophotometry.

  From the data in Table 2, it can be seen that the malt alcoholic beverage of the present invention is rich in amino acids characteristic of mulberry leaves and is an umami component.

Test Example 1: Blood glucose level increase inhibitory effect The blood glucose level increase inhibitory effect of the malt alcoholic beverage of the present invention produced in the same manner as in Example 1 was compared with beer according to the prior art by the following method.

  In the test group, a malt alcoholic beverage produced in the same manner as in Example 1 (added with 5% mulberry leaf powder as an auxiliary material, classified under the liquor tax law as Happoshu; alcohol content of about 6-8%), control A commercial beer “India Pale Ale” (no mulberry leaves added; alcohol content of about 6%) provided by Seirei Ichizo Brewery Co., Ltd. was used in the ward.

  Ten healthy subjects (5 males, 5 females; average age 38.1 years old) were asked to eat lunch on the day of the study between 12:00 pm and 13:00 pm, and then take nothing later. Tests were conducted from time to time. For lunch, the same lunch (676 kcal) was paid to all.

  At the start of the test (16:00), 330 ml of the test product beer was drunk while eating snacks (Kameda Seika, “Sakaki no Tane” bag: 209 kcal). Blood is collected from the fingertip immediately before taking the test product and every 15 minutes up to 1 hour after taking the test product and then every 30 minutes up to 2 hours thereafter, using a simple glucose meter (manufactured by Arkray Factory Co., Ltd.). The blood glucose level was measured.

  The results are shown in FIGS. When the control beer (with no mulberry leaves) was ingested, the postprandial blood glucose level increased rapidly to 30 minutes and then gradually decreased. In contrast, when the malt alcoholic beverage of the present invention was ingested, the increase in blood glucose level was significantly suppressed (FIG. 1). When the relative absorption rate of calories was calculated from the lower area of the blood sugar increase curve for the malt alcoholic beverage of the present invention, it was 40.6% of the control beer (FIG. 2).

  In addition, the significant difference test followed the t-test method.

Test Example 2: Sensory evaluation The test was conducted on 10 healthy men and women (average age: 34.9 years). Each evaluator eats a small amount of rice cake and puts the evaluation result on a sensory test paper in 5 stages (very good = 5 points, good = 4 points, normal = 3 points, bad = 2 points, very bad = 1 point) ), And the comments are written freely.

  The results are shown in Table 3 and FIG. For the control beer, the bitterness was strong and there was a tendency to separate preferences, but for the malt alcoholic beverage of the present invention, the bitterness was suppressed compared to the control, and it was mellow and easy to drink, sweetness and taste There were many impressions that it was good and the color and fragrance were very good, and it was highly evaluated overall.

FIG. 1 is a diagram showing the blood glucose elevation inhibitory effect of the malt alcoholic beverage of the present invention (indicated as “mulberry leaf powder”; hereinafter the same). FIG. 2 is a diagram showing the calorie absorption suppression effect of the malt alcoholic beverage of the present invention. FIG. 3 is a diagram showing evaluation by sensory test of the malt alcoholic beverage of the present invention.

Claims (6)

  In brewing process including at least saccharification process, boiling process, fermentation process, ripening process and filtration process, mulberry leaves in any process from ripening process and / or in any process from saccharification process to just before filtration process A method for producing a malt alcoholic beverage containing mulberry leaf-derived DNJ, wherein a fermented mulberry leaf is added.   The manufacturing method according to claim 1, wherein the brewing process includes a raw material supply process, and mulberry leaves are added in any of the raw material supply process to the aging process.   The production method according to claim 1, wherein mulberry leaves are added in any of the boiling step to the aging step.   In brewing process including at least saccharification process, boiling process, fermentation process, ripening process and filtration process, mulberry leaves in any process from ripening process and / or in any process from saccharification process to just before filtration process A malt alcoholic beverage containing mulberry leaf-derived DNJ by adding a mulberry leaf fermented product.   The malt alcoholic beverage according to claim 4, wherein the brewing process includes a raw material supply step, and mulberry leaves are added in any of the raw material supply step to the aging step.   The malt alcoholic beverage according to claim 4, wherein mulberry leaves are added in any of the boiling step to the aging step.

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